Nacho-loaded crispy cube potatoes
The ultimate comfort food mash-up
If you love nachos, and you love potatoes (who doesn’t?), then this nacho-loaded crispy cube potato recipe is about to become your new obsession. It’s the kind of dish that hits all the right notes — crispy, spicy, cheesy, fresh, and filling — while still being endlessly customisable for your vibe, mood, or margarita pairing.
Instead of tortilla chips, we’re building this dish on a base of golden crispy potato cubes (you know the ones — crunchy edges, fluffy centres). These get topped with spiced beef mince, seasoned with smoky chipotle flakes, then loaded with sliced avocado, fresh tomato, banana shallots, crisp lettuce, lime juice, sour cream, and grated mozzarella. It’s essentially your favourite nachos, but better — because, let’s be honest, potatoes win every time.
I’m fully obsessed with Mexican-inspired food and seem to be permanently in the mood for it. Whether it’s Taco Tuesday, Friday film night or just a regular Wednesday where you want to feel like you’ve got your life together, this bowl delivers. It’s hearty, refreshing, and fun to build — especially if you’re serving it up as a DIY sharing platter.
And if you’re like me and always make way too many crispy cubes, you’re in luck. I’ve created a whole range of crispy cube potato recipes you can scroll through below — from Marmite butter to brunch cubes, chimichurri whipped feta to a fish & chip version (yes, really).
- Brunch crispy cubes
- OG cubes (parmesan and garlic)
- chimichurri crispy cubes with whipped feta
- fish n chips crispy potatoes
- crispy cube potato salad
- Marmite butter crispy cubes
- air fryer cubes
FAQs — Nacho-loaded crispy cube potatoes
Can I make this less spicy?
Absolutely. Just leave out the chipotle chilli flakes or replace with sweet smoked paprika for flavour without heat. You can also skip any spicy salsa or jalapeños if using.
How can I make this vegetarian or vegan?
Vegetarian: Swap the beef for meat-free mince, black beans, refried beans, or crumbled tofu.
Vegan: Use a plant-based mince alternative, vegan sour cream, and dairy-free grated cheese. You can even drizzle over some homemade cashew queso if you’ve got any.
What else can I use instead of beef mince?
Shredded rotisserie chicken
Chorizo or spiced sausage
BBQ pulled jackfruit
Spicy lentil mix or black bean chilli for a fibre-packed veggie option
What other toppings could I add?
Make it your own by trying:
Jalapeños or pickled red onions for tang
Smashed black beans or refried beans
Hot sauce, chipotle mayo or tomato salsa
Fresh coriander or spring onions
Serve this up with a spicy marg or ice-cold beer, ideally in the garden. And yes, it tastes even better eaten straight from the bowl with a fork (or your fingers — we don’t judge here).
Find more of my recipes here!
Nacho-loaded crispy cube potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/nacho-loaded-crispy-cube-potatoes/
Ingredients
For the crispy cube potatoes
- 4 large Maris Pipers, peeled and cut into cubes
- 2 tbsp oil
- Salt
Metric
Imperial
For the spiced beef
- 250g 5% fat beef mince
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- 1/2 tsp cayenne pepper
- 1 tsp garlic granules
- 1/2 tsp chipotle chilli flakes
- 1 tbsp tomato puree
- 150g mild salsa from a jar & 100ml water
Metric
Imperial
For the toppings
- 1 ripe avocado, destoned
- 1 tomato, wet bit removed and flesh diced
- 1 banana shallot, finely diced
- 1 lime
- 2 leaves of lettuce, chopped
- 2 tbsp sour cream
- 30g grated mozzarella
Metric
Imperial
Instructions
- Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife.
- Drain and leave in the colander with a tea towel over them to steam dry for 10 mins. Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
- Get the hot tray out of the oven and add the potatoes to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
- While your potatoes are in the oven, get your beef cooking. Heat a large frying pan over a medium-high heat with a glug of olive oil. Add in the beef mince and use a spatula or a wooden spoon to break it up, then fry until golden.
- Sprinkle the dried herbs and spices over the beef mince with a big pinch of salt and pepper. Squeeze in the tomato puree and cook out for 1-2 minutes, then spoon in the salsa. Deglaze the pan with the water and bubble away for 10-15 minutes until the sauce has reduced.
- Smash the avocado in a bowl before mixing in the diced shallot, a big pinch of salt and pepper and lime juice to taste. Set aside.
- When the potatoes are cooked and crispy, spoon into an oven safe serving dish and top with the spicy beef mince. Turn the oven to grill. Sprinkle over the grated mozzarella and pop under the grill until golden and bubbling.
- Spoon over the diced tomatoes, smashed avocado and sour cream. Scatter over the lettuce with a final sprinkle of flaky salt.